With the weather so so cold, lately I’ve been all about the spice, from the hot honey I discovered at the delicious Paulie Gee’s pizza shop in Greenpoint to the Chinese chili bean paste that I’ve been adding to everything. (I also recently tried out Brodo, New York’s broth stand, and loved the spicy kick of the gingered grass-fed beef broth with calabrian chili oil.) I picked up a jar of locally produced-kimchi the other day and decided to add it into a pot of stew along with some tofu and a big spoonful of that Chinese chili paste. The fiery flavor has since become my go-to easy dinner prep, as the big batch easily lasts the week. It’s such a simple combination of vegetables, broth, kimchi, and tofu, but it’s so filling and so spicy!
For this batch I used sweet potato, mushroom, and napa cabbage, but it’s really an anything goes type of recipe, so throw in whatever vegetables you have. You can use homemade kimchi if you have it, but a good quality prepared jar works fine. And for the heat, you can also use the Korean hot pepper paste Gochujang. (I’m not the only one who loves making this recipe; I noticed the week after I first made it that Bon Appetit shared a recipe for their version. Smart minds!)